☰ menu   

Chef’s Dish: A Michelin-Starred Indian Restaurant Showcases Menu Featuring Parmigiano Reggiano 

Don’t underestimate the versatility of this sensational cheese.

If you’ve experienced Parmigiano Reggiano, chances are you’ve savored it grated on risotto or nestled artfully on a board with other accompaniments. Although this cheese is widely known for its ability to boost the flavors of Italian dishes, its versatility is not limited to one cuisine only.

Junoon, a Michelin-starred restaurant known for its robust Indian menu, has recently demonstrated how Parmigiano Reggiano pairs impressively with other cuisines without compromising cultural flavors. 

Junoon’s head chef, Akshay Bhardwaj, partnered with the Parmigiano Reggiano Consortium to create an inspiring five-course feast that celebrates Indian dishes infused with the hard cow’s milk cheese. The event showcased the organization’s efforts to preserve Protected Designation of Origin (PDO) products and highlight the culinary artistry of fusing different cultural ingredients. 

In an industry where it’s a real hit or miss to fuse together cuisines, this dinner complimented Parmigiano Reggiano, without compromising on significant Indian traditions. From the delicious Seekh goat kebab stuffed with cranberry chutney, roasted squash, and melted 24-month-aged Parmigiano Reggiano, to the rich and creamy Khichdi—a comforting South Asian stew made of rice and lentils—infused with matured Parmigiano Reggiano and topped with aged duck breast, each plate proved that the Italian staple works well in dishes as a salty and umami flavoring agent. 

The dining experience orchestrated by the Parmigiano Reggiano Consortium was a testament to the art of culinary fusion. It was an unforgettable feast that captivated the eyes, with an array of visually stunning dishes that were as creative as they were delicious. Bhardwaj, the chef behind the gathering, flawlessly infused the classic Parmigiano Reggiano cheese throughout the meal, mixing it into every plate—including a creamy Shrikhand, a silky yogurt, parfait—with impressive finesse. Despite the abundance of Italian cheese, the feast made sure to pay homage to traditional Indian customs, with each bite telling a story that was both culturally significant and mouth-watering.


Ashia Aubourg

Ashia Aubourg is culture's Assistant Digital Editor. She received her BA in Food Studies and Policy Studies from Syracuse University, where she researched components that make up equitable food systems. She previously held print and digital roles at Food & Wine, Cuisine Noir, America's Test Kitchen, and others, where her writing unearthed underrepresented narratives within food, travel, and culture. Before starting her writing career, she held food policy and social impact roles across various nonprofits and companies. Ashia currently lives in Brooklyn, NY.

Leave a Reply